How Do All ,
Here`s a beautifull table beer receipt from the Highlands for you all to try out
The 1847 brewing book contains the production records for Geddes, Sutherland & Co from 1847 , together with scattered brewings from the 1830`s as well as notes on non brewing related subjects .
However, sandwiched between the Elgin Brewery records towards the rear of the volume are,
a few pages simply headed " Brewings copied from Whitson , Leith " ,
Sadly the 1847 Brewing Book from the West Brewery , Elgin is the only known survivor ,
From a brewery in Elgin ; The other being that of A & J Young on the banks of the River Lossie,
Roughly in a line from the position of the Dam / Weir to the apse of the Cathedral;
( The brewery was demolished in 1912 to improve the views of the Cathedral & grounds ) .
As with my other posts about the beers of Robert Whiston & Co , the Brewing Book is held
As part of the internationally important Scottish Brewing Archive by the good folks in Glasgow
At The University of Glasgow Special Collections & Archives on Thurso St .
So if any readers have records from Scottish breweries in their own collections and ,
Are able to allow access / send photos , Please get in touch , I`d love to hear from you.
This recipie C Edd Mather 2026
THIS RECIPIE FOR 36.500 Wort Litres @ 1.030 Ex Mash ,
85 % Mash Efficiency Assumed
20.400 Beer Litres Racked Down ( Approx Yd )
Geddes, Sutherland & Co
The West Brewery
Elgin
Morayshire
Scotland
 |
| A & J Young`s Elgin Brewery ; Post 1894, Photo from : https://scottishbrewingheritage.org |
SWEET TABLE BEER
Monday 11 Th January 1847
Original Gravity : 1.046 Racking Gravity : 1.025 Final Gravity : 1.022
I B U : 10 A B V : 3.2 %
MALT
Chevalier = 4.260 Kg
MASHING
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c = 10.30 Litres @ 0 - + 60 Minutes
2 Nd Mash Heat : 68 c = 10.350 Litres @ + 60 - + 120 Minutes
At 120 Minutes , Slowly open the mash tun valve and return Cloudy Wort
OVER THE MASH , Until Consistently Clear & Bright , Then send to the Copper .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to the Copper + 8 - 10 Minutes ;
80 - 76 c = 18.850 Litres Allowance .
At 1.003 , STOP TAPS and Collect 36.500 Wort Litres IN COPPER @ 1.030 ;
CONDENSE TO 1.031
On 35.280 Wort Litres IN Copper @ Let Off - 150 Minutes
COPPER & HOPS
A 2 1/2 Hour Boil ON Hops
1 St Hop Charge @ Let Off - 150 Minutes
35.280 Wort Litres @ 1.031
3 IBU Saazer Type @ 3.5 % a/a = + 11 g
3 IBU Goldings @ 6.0 % a/a = + 7 g
2 Nd Hop Charge @ Let Off - 60 Minutes
25.605 Wort Litres @ 1.039.5
2 IBU Saazer Type @ 3.5 % a/a = + 7 g
2 IBU Goldings @ 6.0 % a/a = + 4 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND 1/4 Hour
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
THEN STAND 3/4 Hour BEFORE COOLING A S A P
21.090 Wort Litres IN Copper @ Let Off + 60 Minutes AT 1.046
YEAST
Pitch with 140 ml of a LIVE YEAST @ 15 c
21.0 Wort Litres IN F V 1 @ 1.046
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.046 |
|
2 |
M 6 |
16.5 |
1.043 |
|
|
11 |
16.5 |
1.039 |
|
|
E 11 |
15.5 |
1.036 |
|
3 |
M |
15.5 |
1.033 * |
|
|
E 6 |
14.5 |
1.027 |
|
|
11 |
13.5 |
1.025.75 |
|
4 |
E 11 |
12.5 |
1.025 |
|
5 |
M
/ N |
12.5 |
1.025
** |
* = CLEAR TO 2 Nd F V @ 1.030 = 20.700 Wort Litres IN F V 2
** = Rack & Fine TO DRAUGHT Vessels : 20.400 BEER Litres Racked Down
STAND : 2 - 3 DAYS @ 16 - 20 c
CELLAR : 1 - 2 Weeks @ 10 c then ROLL & STILLAGE .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours until Q . C
Cheers All 🍻and Happy Brewing ,
Edd
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